Want A Healthier Version of the Potato Curry? This Vegan Sweet Potato Curry Recipe Uses All the Traditional Indian Spices and Seasonings. Serve with Naan or Rice
This might not come as a shock to you: I am a HUGE fan of curry.
Curry is on the menu about three times a week. There are many variations to curry, but, my favorite remains the lentil curry.
If you do a Google image search for curry, you will see a colorful spread of curries. They also rang from very easy curry recipes to very intricate curry styles. I have seen curries with Italian flavors and they look amazing.
I use boiled sweet potatoes for this recipe. You can also bake sweet potatoes and cut them into cubes.
Today’s curry the sweet potato curry. I have often been asked, “How do you make curry?” Now, I will just direct them to this recipe.
I came up with sweet potato curry because many people find potatoes to be somewhat unhealthy. I don’t necessarily agree with that, but, I am happy to provide a healthier version.
This is a vegan curry recipe, but, feel free to make this curry according to your tastes.
Also, if you are inclined to do so, this can turn into a slow cooker curry recipe.
Take all the ingredients and place them into a slow cooker. It should take about 7-10 hours, depending on your slow cooker. I like to put them at “High” when I start the cooking.
After about 4 hours, change it to low and let it cook for another 4 hours. Be sure to stir it often.
This Indian recipe is one of my favorite recipes to showcase on my blog. Indian cooking can be fun to make and eat, but, you have to put up with the heavy spice aroma.
What is your favorite Indian Curry?
Sweet Potato Curry
- 2 Sweet Potatoes Boiled
- 2 tsp Extra Virgin Olive Oil
- 1 tsp black mustard seeds
- 1 tsp Cumin seeds
- 3 tsp Cumin powder
- 5 Curry Leaves
- 2 Bay Leaf (Optional)
- 1/4 Red onion Finely Chopped
- 3 Roma tomatoes Pureed
- 1/2 cup Tomato Paste No Salt Added
- 1/2 cup Water
- 2 tsp Ginger Shredded
- 4 cloves Garlic Finely Diced
- 2 Thai Chilli Finely Chopped
- 2 tsp Red Chilli Powder
- 1 Habanero chili Optional, Finely Chopped
- 1 tsp Turmeric
- 2 tsp Salt
- 1/8 tsp Garam Masala (optional)
- 3 tsp brown sugar Use Jaggery, if you have it
- 3 tsp Apple Cider Vinegar
- 2 tsp Flax Seed Meal (Optional)
- Cilantro for Garnish
- In a heated, medium pan, add the oil
- Let it heat for about 30 seconds, then add the mustard seeds
- When the seeds start popping, add the cumin seeds, bay leafs and curry leaves
- Add the onions and stir well
- Allow the onions to caramelize
- Add the ginger, garlic, Thai and habanero chillies
- Stir well for about 15 seconds
- Add the turmeric and red chilli powder
- Add the pureed tomatoes and tomato paste
- Add all the remaining spices, salt and brown sugar
- Let this mixture cook until you see all the oil separate. Shouldn’t be more than 15 minutes.
- Add the sweet potatoes and stir well
- If you are using the flax seed meal, add it now.
- Stir until everything has blended well
- Add the water and apple cider vinegar
- Boil for a few more minutes (about 5 minutes)
- Adjust the spices according to your taste
- Garnish with Coriander and serve with rice and / or naan